Benjamina Ebuehi’s recipe for pear and coffee cobbler | Baking

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We’re all familiar with crumble, the absolute classic that will always have a space in my heart. But a good cobbler is something I feel deserves more love – it’s just as warming and cosy but with a softer, more plush topping. This pear and coffee cobbler is what I’ll make for friends who prefer a bigger topping-to-fruit ratio in a pudding, and it’s a winner every time.

Pear and coffee cobbler

Prep 20 min
Cook 1 hr
Serves 8

For the topping
230g self-raising flour
50g caster sugar
2 tsp espresso powder
¼ tsp
salt
120g cold butter
, diced
180ml double cream
, plus extra for brushing

For the filling
6 ripe but firm conference pears

40g unsalted butter
70g light brown sugar
1 tsp
ground cardamom
1 tsp cornflour
Squeeze lemon
Demerara sugar
, to top

Heat the oven to 190C (170C fan)/375F/gas 5. Put the flour, sugar, espresso powder and salt in a bowl and mix to combine. Add the diced butter and use your fingertips to rub it into the flour.

Pour in the cream and stir with a table knife until you get a shaggy dough. Turn it out on to a lightly floured surface and fold it in on itself a few times to bring it together. Wrap in clingfilm and chill in the fridge while you make the filling.

Peel, core and roughly chop the pears, then put them in a large pan along with the butter, sugar, cardamom, cornflour and a squeeze of lemon juice. Cook for four to six minutes until the pears have softened but are still holding their shape.

Add the pears along with any juices to a 23-24cm-wide baking dish. Split the topping into eight to 10 equal pieces (they don’t need to be perfectly smooth – the rougher the better) then arrange them on top of the pears, leaving plenty of space between them to allow for spreading. Brush the tops with a little extra cream and sprinkle with demerara sugar. Bake for 45-50 minutes until golden and bubbling. Serve with cream or custard.

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